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Chicken and Bean Salad

chicken and bean salad
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Chicken and white beans make a hearty and delicious summer salad with olives, avocado, and a spicy red wine vinegar dressing.

Ingredients

Scale
  • 2 cups diced cooked chicken
  • 1 can cannellini beans or great northern beans, rinsed and drained
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup thinly sliced green onions
  • 1/2 cup sliced ripe olives
  • 1 tablespoon lime juice
  • 1 medium avocado, peeled, pit removed, sliced
  • Salad greens
  • Shredded cheese, optional
  • Pickled jalapeno pepper rings, optional
  • Finely chopped cilantro

Dressing

  • 1/3 cup red wine vinegar
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 scant teaspoon salt
  • 2 teaspoons honey or agave nectar
  • Dash cayenne pepper, or to taste
  • 1 clove garlic, finely minced or grated
  • 2/3 cup extra virgin olive oil

Instructions

  1. In a large bowl, combine the diced chicken, white beans, red bell pepper, onion, and sliced olives; toss with lime juice. Cover and refrigerate until serving time.
  2. Combine dressing ingredients in a jar or container with lid; shake to blend thoroughly. Refrigerate the dressing for at least 1 hour before serving time.
  3. Add about half of the dressing to the chicken and bean mixture and toss to coat.
  4. Arrange the salad greens on serving plates; top with sliced avocado and a generous amount of the chicken and bean mixture.
  5. If desired, garnish with shredded cheese and a few jalapeno pepper rings. Sprinkle with chopped cilantro.
  6. Serve the salad with the remaining dressing.

Find it online: https://classic-recipes.com/chicken-bean-salad-r/